Heat peri-peri oil in a frying pan or wok. Fry chicken or beef in small batches, approximately 2 to 4 minutes per side. Thicker strips may take longer. Remove and set aside in a large bowl. Combine all sauce ingredients. Pour over cooked chicken or beef and set aside. Add all vegetables to the pan, and fry 1 to 2 minutes. They should be underdone and crunchy, as they will be heated again when ready to serve. Add vegetables to the bowl with the chicken/beef and sauce, and toss to coat. When ready to serve, return mixture to the pan to heat through. The sauce should also thicken slightly and glaze the stir-fry. Sprinkle with sesame seeds and/or cashew nuts

To Make Peri-Peri Oil: Blend 4 ounce red hot chili peppers, 6 cloves garlic, 1 tablespoon sugar, 1 tablespoon lemon juice, and 1 cup oil. Keep refrigerated until ready for use.

As published in Joy of Kosher with Jamie Geller (Summer 2012) - Subscribe Now